Chicken Piccata is an Italian dish that uses pounded chicken breasts and a lemon-wine sauce with capers, parsley and capers.
Chicken Piccata
If you’re looking for more ways to make chicken breast exciting, you’ll love this Chicken Piccata recipe. Instead of using a lot of butter and oil, this dish uses a lot less oil and a little butter. The flavor is so good that you won’t miss it! This dish is loved by my daughter, who loves lemon everything. Try Flounder Picatta if you want to make this chicken piccata with fish.
What is Chicken Piccata?
Chicken Piccata is an Italian dish that uses capers in lemon butter sauce. Although it’s not always breaded, we love this version inspired by Ina Garten’s Chicken Piccata.
How to make chicken piccata
What to Serve With Chicken Piccata
- You can serve it with rice, roasted asparagus or brocolli, or with a simple salad.
- If you serve over pasta, you may want to double the sauce so there’s extra to coat the noodles.
Variations:
- ProteinYou can swap the chicken for boneless pork chops, or white fish.
- Breadcrumbs: Substitute whole wheat breadcrumbs with panko or gluten free breadcrumbs. If you can’t find seasoned, you can season plain breadcrumbs with Italian herbs and spices, like onion and garlic powder and dried basil, oregano, and thyme.
- Wine: If you don’t like to cook with wine, swap it for chicken broth, or buy a single-serving bottle of wine. Remaining wine can be frozen in ice cube trays for future use.
- Butter: If you’re allergic to butter, swap it with ghee, vegan butter or olive oil.
- Eggs: If you can’t eat eggs, coat the chicken in dijon mustard before covering it with breadcrumbs.
More Italian Chicken Recipes You’ll Love:
Chicken Piccata
Chicken Piccata, an Italian chicken dish, is served in a lemon, wine and butter sauce with capers, and parsley.
- 2 Chicken breasts that are boneless and skinless, 16 oz total
- Freshly ground black pepper
- 2 Large egg whites
- 2/3 Cup Dry bread crumbs made from whole wheat seasoned whole grain
- Olive oil spray, About 1 tbsp is worth
- 1 tbsp Whipped butter
- Juice of 1 Lemon
- 1/4 Cup Dry white wine
- 1/2 Cup Chicken broth with reduced sodium
- 1 tbsp Capers
- Sliced lemon, For serving
- Parsley leaves cut into pieces, For serving
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Cut the chicken into four pieces. Place cutlets on two sheets of parchment paper or plastic wrap. Then, pound them to 1/4 inch thickness. Season both sides with salt & pepper.
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Beat the egg whites with 1 teaspoon of water on a plate.
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Place the breadcrumbs on another plate. Dip each chicken breast into the egg and then in the bread crumbs.
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Heat a large sautepan on medium to low heat.
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Apply a generous amount oil spray to one side of the chicken and place it in a pan, oil side down.
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Spray the chicken generously with oil. Cook for 2-3 minutes per side until it is cooked through. Put the chicken aside while you prepare the sauce.
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Clean the saute pan. Melt butter on medium heat. Add the lemon juice, wine and chicken broth. Season with salt and pepper.
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Boil on high heat for 2 minutes, or until it is reduced to half.
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Place one chicken cutlet per plate, discard the lemon halves and add the capers.
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Serve the sauce with a slice lemon and fresh parsley.
Air Fryer Method
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Pre-heat the oven to 370F before you cook the chicken in an air fryer. Cook for 5 to 6 minutes, turning halfway through the cooking time until the chicken is crispy and golden.
Serving: 1Piece of chicken, Calories: 262kcal, Carbohydrates: 11.5g, Protein: 30g, Fat: 9.5g, Saturated Fat 2.5g, Cholesterol: 88mg, Sodium: 233.5mg, Fiber: 1.5g, Sugar: 0.5g
Keywords: Chicken Picatta, Chicken Picatta, Chicken Picatta Recipe, What is Chicken Picatta?
Source: Skinny Taste